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Veggie of the week: Greens
“Greens” is a generic title given to many kinds of dark leafy green edible
vegetation that may include but is not limited to:
Collards, Root vegetable leaves, e.g. beet, turnip, carrot etc.,
Kale, Broccoli and Cauliflower leaves,
In our shares we are receiving a sampling of these gifts of the earth each week.
Let’s explore Greens!
Greens are full of fiber to sweep plaque from the arteries.
Greens contain iron. Iron benefits blood health and contains calcium which
promotes bone health.
Greens contain antioxidants that help cells fight against cancer growth.
Greens are very low in carbohydrates, sodium and fats.
Greens are rich in vitamin B, which boosts heart health.
“Eat your greens” is an age old command from many a wise elder. Even in
literature: In the musical “Into the Woods”, the witch sings a litany of her garden
greens as both an homage to her wealth of the sustenance of life and a warning
against taking from her garden of greens without permission.
Storage and Prep:
Greens are more nutritious when consumed close to harvest date.
Greens may be blanched and frozen or thrown into a soup, stir fry, quiche, pizza, or
traditionally, cooked with pork.
Greens can be mixed and matched so fear not, if a recipe calls for spinach and
you have chard or collards, go for it. Included are a couple recipes to try.
Kickin' Collard Greens
Recipe By: Ken Adams
If you like greens you will love this recipe. The bacon and onions give them a
wonderful flavor. Add more red pepper for a little more spice.
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until
crisp. Remove bacon from pan, crumble and return to the pan. Add onion,
and cook until tender, about 5 minutes. Add garlic, and cook until just
fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper
flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until
greens are tender.
ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 7/12/2018
Pasta w/ Collard Greens & Onions
Martha Rose Shulman
Yield: 4 servings
Time: 35 minutes
Andrew Scrivani for The New York Times:
Slow cooking sweetens the collards in this satisfying pasta dish.
1 bunch collard greens, stemmed and washed
2 tbsp extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced
across the grain
Salt to taste
¼ tsp red pepper flakes (optional)
2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells
Freshly ground pepper
8 to 12 oz pasta, any shape
½ cup cooking water from the pasta
1 to 2 oz parmagiana cheese (to taste)
1. Bring a large pot of water to a boil, salt generously and add the
collard greens. Blanch for 2 minutes, then using a slotted spoon
or a skimmer, transfer to a bowl of cold water and drain.
Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan
and add the onion. Cook, stirring often, until it is tender and
translucent, about 5 minutes, and add a generous pinch of salt,
the red pepper flakes and the garlic. Cook, stirring, until the
garlic is fragrant, about 1 minute, and add the collard greens and
salt and pepper to taste. When the greens begin to sizzle, turn
the heat to low, cover and simmer 5 minutes. Add 1/2 cup water,
cover and continue to simmer for another 5 to 10 minutes,
stirring often, until the greens are tender. Taste and adjust
3. Meanwhile, cook the pasta. Bring the water in the pot back to a
boil and add the pasta. Cook al dente, following the timing
instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water
from the pot into the frying pan with the collard greens and
onions. Drain the pasta and toss with the greens. Serve, topping
each serving with Parmesan to taste.
Advance preparation: You can make this through Step 2 several hours or
even a day before you cook the pasta. Reheat gently on top of the stove.
Featured in: A New Taste For Collard Greens:
Vegetarian, Healthy, High Fiber, Low Cholesterol, Nut
Free, Mediterranean, Collard Green, Pasta